Lemon Meringue Croissant
|160 gm||Ravifruit Lemon Puree or Fresh Lemon Juice||100046|
|1 no.||RedMan Eggs||12088|
|65 gm||RedMan Fine Sugar||1416|
|10 gm||RedMan Custard Powder||219|
|50 gm||RedMan Unsalted Butter||68328|
- In a bowl, whisk the eggs and the sugar, followed by the custard powder.
- In a pot, bring the lemon puree to a boil. Then pour half into the egg mixture and whisk well.
- Transfer everything back into the pot. Whisk and cook over a medium flame until the curd thickens and comes to a boil.
- Remove from heat and whisk in the butter.
- Let chill in the fridge before us
|30 gm||RedMan Egg White||12089|
|64 gm||RedMan Fine Sugar||1416|
- Combine the water and sugar in a pot and bring to a boil.
- While the syrup is boiling, whisk the egg white on low speed on the stand mixer.
- Once the syrup reaches 118 degree celsius, remove from the heat and pour the syrup into the egg white gradually, whisking on medium speed.
- Once all the syrup is in, whisk on high speed till stiff peaks and the meringue has cooled down.
- Defrost the frozen croissant in the fridge for at least 2 – 3 hours.
- Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
- Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
- Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
- Using a knife, poke a hole on the bottom of the croissant.
- Transfer the chilled lemon curd into a piping bag and pipe into the croissant.
- Spread the meringue onto the filled croissant with a spatula.
- Torch the meringue lightly.